How to Make Slow Cooker Kalua Pig
1. Prep the Pork
Pat the pork shoulder dry with paper towels. Use a knife to make shallow slits all over the meat to help the seasonings soak in.
2. Season Simply
Rub the sea salt all over the pork. Then pour the liquid smoke evenly over the meat, making sure it seeps into the slits.
3. Slow Cook to Perfection
Place the pork in the slow cooker (fat side up for extra juiciness). Cover and cook on LOW for 8–10 hours or until the meat is fork-tender and easily shreds.
4. Optional: Add Cabbage
During the last hour of cooking, you can slice the cabbage and place it on top of the pork. It will steam and soak up all that flavorful juice, just like in traditional Hawaiian plate lunches.
5. Shred and Serve
Once the pork is done, remove it from the slow cooker and shred it using two forks. Discard any excess fat. Return the meat to the slow cooker to soak up the juices before serving.
Serving Suggestions
Classic style: Over white rice with steamed cabbage
Hawaiian sliders: On sweet Hawaiian rolls with a slice of pineapple
Kalua tacos: With slaw and a drizzle of creamy sriracha
Leftover magic: Add it to breakfast hash, fried rice, or burritos
Tips for Best Results
Don’t skip the liquid smoke: It’s the key to that authentic, smoky flavor.
Use pork shoulder: The fat content keeps the meat juicy and flavorful.
Cook low and slow: Rushing it will make the pork tough instead of tender.
Final Thoughts
The Slow Cooker 4-Ingredient Kalua Pig is proof that great flavor doesn’t require complicated techniques or a long list of ingredients. It’s bold, savory, and melt-in-your-mouth delicious—just like it would be at a Hawaiian luau, but right from your kitchen.
Whether you’re feeding a hungry family, meal-prepping for the week, or craving a tropical twist, this recipe is an easy way to bring island comfort food to your table—no plane ticket required
